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Tuesday, October 21, 2014

Candy Corn Cheesecake

To me candy corn is as much part of the holiday Halloween as the ghost and witch are. Oh my goodness do I love those little pieces of candy that are meant to resemble the corn kernels that you would find on a corn cob. Growing up with grandparents that were farmers I have seen many a ear of corn and none with sweet pieces of candy on the cob so we wait each year to get that bag of candy corn at the same time each year. Try these cute little desserts that my group found not only super cute but also tasty. I hope you enjoy.

1 package (8 oz.) cream cheese
1/2 cup powdered sugar
1/4 cup milk or cream
1 teaspoon vanilla
1 small container (8 oz.) Cool Whip, thawed
Orange and yellow food color
Candy corn (for garnish)

Beat cream cheese in the bowl of an electric mixer until fully smooth. Slowly add powdered sugar, then milk (or cream). Add vanilla. Continue mixing. Beat about 1 minute on medium to medium-high speed. Fold cool whip into cream cheese mixture, and stir until fully combined. Scoop about 1/3 of the Cheesecake Mousse into a bowl, and color orange. Color another third of the mixture yellow. Leave the remaining third white. One color at a time (starting with yellow), scoop mixture into a piping bag or large Zip Lock bag, and squeeze a layer of the Cheesecake Mousse into small dessert dishes of your choice. Repeat with orange and then white Mousse. Refrigerate 30 minutes (or up to 1 day) before serving. Garnish with candy corn if desired.

Sugar Free Option:  In the past, I have adjusted this recipe to be sugar free, with good results.  Simply substitute 1/3 cup Splenda for the powdered sugar, and replace regular cool whip with sugar free cool whip.  Omit candy corn garnish.
Recipe options:  This general concept could be created using vanilla pudding or white chocolate mousse (from a mix or from scratch).
recipe source here
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